Chicken Salad With Fennel and Charred Dates

Name: Chicken Salad With Fennel and Charred Dates
Total time: 10 min
Ingredients: 2 small fennel bulbs (about 2 pounds total), tough outer layers removed, fronds reserved, stalks thinly sliced, bulbs halved and thinly sliced through the root; 1 shallot, thinly sliced; 1/4 cup freshly squeezed lemon juice (from 2 lemons), plus more to taste; Kosher salt and black pepper; 4 cups shredded cooked chicken (about 1 pound); 1/2 cup extra-virgin olive oil; 8 Medjool dates, pitted and quartered; 2 teaspoons fennel or coriander seeds; 1/2 teaspoon red-pepper flakes, plus more to taste

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Total: 10 minutes

Servings: 4

Author : Ali Slagle

chicken dates fennel

Chicken Salad With Fennel and Charred Dates

Ingredients

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2 small fennel bulbs (about 2 pounds total), tough outer layers removed, fronds reserved, stalks thinly sliced, bulbs halved and thinly sliced through the root1 shallot, thinly sliced1/4 cup freshly squeezed lemon juice (from 2 lemons), plus more to tasteKosher salt and black pepper4 cups shredded cooked chicken (about 1 pound)1/2 cup extra-virgin olive oil8 Medjool dates, pitted and quartered2 teaspoons fennel or coriander seeds1/2 teaspoon red-pepper flakes, plus more to taste

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Instructions

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Step 1

In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don’t stir.

Step 2

In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.